Barbecued Bean Salad

Like baked beans, only better! A terrific accompaniment to your next barbecue or picnic.


2 tablespoons olive oil, separated

1/3 cup onion, finely chopped

1 jalapeno pepper, seeded and finely chopped

1 clove garlic, chopped


2 tablespoons tomato paste

1 tablespoon mustard

2 teaspoons chili powder

1/2 teaspoon Worcestershire sauce

2/3 cup apple cider vinegar, separated

1 (15-ounce) can small red kidney beans, rinsed and drained

1 (15-ounce) can Great Northern or navy beans, rinsed and drained

1 cup cucumber, peeled and diced

3 scallions, trimmed and chopped

salt and pepper to taste

Honey Tips

Honey Is Sweeter Than Sugar

Due to the high level of fructose, honey is 25% sweeter than table sugar.


In a medium skillet, heat 1 tablespoon olive oil. Add onions, jalapeno and garlic. Sauté until onions are softened but not browned. Stir in honey, tomato paste, mustard, chili powder, Worcestershire sauce and 1/3 cup apple cider vinegar. Simmer about 5 minutes stirring often. Remove from heat and cool. Once cooled, stir in remaining 1 tablespoon olive oil and 1/3 cup cider vinegar.
In a bowl, combine beans, diced cucumber and scallions. Pour sauce over salad and toss. Season with salt and pepper. Refrigerate until ready to serve. Can be served at room temperature.
Serves: 4-6